Ingredients with Measurements:
- 12 large mushrooms, cleaned and stems removed
- 4 oz. presunto, diced
- 4 oz. cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 tsp. garlic powder
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the diced presunto, cream cheese, Parmesan cheese, parsley, garlic powder, salt, and pepper.
3. Mix well until all ingredients are evenly combined.
4. Spoon or pipe the mixture into the mushroom caps, filling each one generously.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 12 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
- Calories per serving: 120
- Fat: 9g
- Carbohydrates: 3g
- Protein: 7g
Substitutions for ingredients:
- Presunto can be substituted with ham or bacon.
- Cream cheese can be substituted with goat cheese or ricotta cheese.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
- Fresh parsley can be substituted with fresh basil or thyme.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
- Top the stuffed mushrooms with breadcrumbs or panko before baking for a crispy texture.
- Substitute the mushrooms with bell peppers or zucchini boats for a low-carb option.
Tips and tricks:
- Use a piping bag to fill the mushrooms for a neat and professional look.
- Don't overfill the mushrooms, as the filling will expand during baking.
- Use a spoon to remove the mushroom stems, being careful not to break the caps.
Storage instructions:
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed mushrooms on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
- Fresh parsley or chopped chives.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the mushrooms release too much liquid during baking, drain the excess liquid before serving.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before stuffing.
- Store leftovers in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- Savory, salty, and cheesy.
Serving suggestions:
- Serve as an appetizer or as a side dish.
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